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    You are here: Crunchy Creamy Sweet / Salad / Fresh Corn Salad

    Fresh Corn Salad

    Published: Jun 8, 2020 · Modified: Jul 25, 2022 by Anna 8 Comments · This post may contain affiliate links.

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    This Fresh Corn Salad is made with whole kernels, cut right off the cobs, juicy and plump tomatoes, and crisp, refreshing cucumber. A simple vinaigrette ties the ingredients together into a delicious summer salad!

    If you enjoy fresh corn off the cob, you can also use it to make the Best Corn Fritters or a Creamy Corn Dip. They are always a hit!

    Corn, tomatoes and cucumber in a bowl.
    Jump to:
    • Why You'll Love This Salad
    • Ingredients:
    • How to make Fresh Corn Salad?
    • Can you eat raw corn off the cob?
    • Recipe FAQs:
    • More salad recipes:
    • Fresh Corn Salad

    Why You'll Love This Salad

    Summer salads are supposed to be colorful, made with fresh vegetables and bursting with flavor. This Fresh Corn Salad is currently my favorite! Made with whole kernels cut right off the cobs, sweet tomatoes and fresh cucumber it's perfect served with grilled chicken or pork. If you are a fan of fresh sweet corn that pops in your mouth, you will love this salad!

    Ingredients:

    Ingredients for corn salad in a glass bowl.
    • corn: I used fresh corn on the cob but canned works too;
    • cucumber: I used English cucumber because is crisp and has no seeds;
    • tomatoes: I chopped Roma tomatoes but you can use cherry tomatoes;
    • onion: I used red onion because it is my favorite for raw salads; it can be quite sharp so keep that in mind;
    • Italian seasoning: a mix of classic herbs to add flavor to the salad;
    • vinegar: I used apple cider (keep the white vinegar for cleaning in the kitchen) or lemon juice;
    • olive oil: basic vinaigrette ingredient; use the best quality you can get.

    How to make Fresh Corn Salad?

    • Start by cutting the corn off the cobs. Place the cleaned cob in a bowl, standing upright on its top and sliding the knife down, and cut off the kernels.
    • Chop cucumber, tomatoes, and onion.
    • Mix vinegar, oil, and seasoning in a small jar. Shake to mix.
    • Combine all ingredients in a large bowl and toss them together.
    • Serve right away or refrigerate until ready to serve.

    Can you eat raw corn off the cob?

    For us, Kansans, this question sometimes seems silly because most people here grew up eating corn straight off the cob. Raw corn is edible and so delicious! It's juicy and creamy inside. Always make sure to clean the cobs thoroughly before serving.

    Recipe FAQs:

    What other veggies can I add to this salad?

    You can add chopped avocados, chickpeas, jalapenos, red bell pepper, etc.

    Can I make it ahead of time?

    This salad can be made a few hours ahead to serve on the same days, up to 2 days ahead. For the best texture, I recommend serving it right away.

    How to store leftovers?

    Any leftovers should be stored in a container with a lid, in the fridge, for up to 4 days. Please keep in mind, the onion flavor will be stronger the longer the salad sits in the fridge.

    Corn salad in a white serving bowl.

    More salad recipes:

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    If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!

    Corn, tomatoes and cucumber in a bowl.

    Fresh Corn Salad

    Author: Anna
    This Fresh Corn Salad is made with whole kernels, cut right off the cobs, juicy and plump tomatoes and crisp, refreshing cucumber. Simple vinaigrette ties the ingredients together into a delicious summer salad! Serve it with grilled chicken or pork.
    5 from 6 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Salad
    Cuisine American
    Servings 4 people
    Calories 145 kcal

    Ingredients
     
     

    • 2 cups fresh corn off the cob
    • 3 Roma tomatoes
    • ½ English cucumber
    • ¼ cup chopped red onion
    • dressing:
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons extra virgin olive oil
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon Italian seasoning
    • 2 tablespoons chopped fresh parsley

    Instructions
     

    • Cutting the corn off the cobs: place the cleaned cob in a bowl, standing upright on it’s top and sliding the knife down, cut off the kernels.
      2 cups fresh corn off the cob
    • Chop cucumber, tomatoes and onion and place in a big bowl with corn.
      3 Roma tomatoes, ½ English cucumber, ¼ cup chopped red onion
    • Mix vinegar, oil and seasoning in a small jar. Shake to mix.
      2 tablespoons apple cider vinegar, 2 tablespoons extra virgin olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon Italian seasoning, 2 tablespoons chopped fresh parsley
    • Pour over veggies and toss together.
    • Serve right away or refrigerate until ready to serve.

    Notes

    • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
    • I chopped Roma tomatoes but you can use cherry tomatoes.
    • I used red onion because it is my favorite for raw salads; it can be quite sharp so keep that in mind.

    Nutrition

    Calories: 145kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 307mg | Potassium: 387mg | Fiber: 2g | Sugar: 7g | Vitamin A: 731IU | Vitamin C: 16mg | Calcium: 13mg | Iron: 1mg
    Tried this recipe?Leave a comment with rating below!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Laura says

      July 03, 2023 at 8:53 pm

      5 stars
      Fantastic recipe! Easy, fresh and cool side dish for potlucks and picnics. I've made it several times (minus onions) and everyone loves it! My new summer favorite 🙂

      Reply
    2. Rene says

      July 06, 2022 at 5:00 pm

      5 stars
      Delicious summer salad.

      Reply
      • Anna says

        July 08, 2022 at 4:43 pm

        Thank you, Rene!

        Reply
    3. janet says

      June 15, 2020 at 9:22 am

      This may seem like a silly question, but do you cook the corn first? Thank you.

      Reply
      • Anna says

        June 15, 2020 at 12:17 pm

        Hi Janet! I do not cook the corn. It's perfectly fine to eat it raw. Let me know if you try the salad!

        Reply
    4. Toni says

      June 09, 2020 at 8:33 am

      5 stars
      I really love how refreshing this is!! So good!

      Reply
    5. Aimee Shugarman says

      June 09, 2020 at 8:04 am

      5 stars
      This turned out so good, and it was so easy to make.

      Reply
    6. stephanie says

      June 08, 2020 at 7:28 pm

      5 stars
      This fresh corn salad is soooo yummy, full of so much flavor and so crunchy!!!!

      Reply

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